Green Tomato Chutney
|Green tomatoes||10 Pound, washed, stemmed, and coarsely chopped|
|Tart apples||3 , peeled, cored, and minced|
|Cider vinegar||1 Pint|
|Sugar||3 Cup (48 tbs)|
|Firmly packed dark brown sugar||2 Cup (32 tbs)|
|Curry powder||1 1⁄2 Teaspoon|
|Powdered mustard||1 Teaspoon|
|Cayenne pepper||1⁄2 Teaspoon|
|Sultana raisins||1⁄2 Pound|
Wash and sterilize 7 (1-pint) preserving jars and closures.
Mix all ingredients in a very large enamel or stainless-steel kettle, cover, and bring slowly to a boil.
Uncover and simmer, stirring occasionally, 1 1/2-2 hours until thick.
Ladle into jars, filling to within 1/8" of tops.
Wipe rims and seal.
When cool, check seal and label.
Store in a cool, dark, dry place.
Let stand at least 2 weeks before serving.